Sunday, October 23, 2011

Hello, My Name is Pumpkindoodle

For my first shift in the pediatric ER this month (and because my dad was in town and I LOVE to make him cookies!), I pulled out quite a fantastic little recipe from Annie! First, please note that Annie has some great photographs. Then notice that her recipes are great. And finally, notice that she is also a resident! Cool! :-) Anyway, this recipe just screamed fall. Snickerdoodles are probably my favorite cookie. Just simple and sweet! Combine that with a light taste of pumpkin and you have a fantastic cookie.

Daddy isn't a huge pumpkin fan but he liked these. He said that he could tell they weren't regular snickerdoodle but that the flavor was more like a whisper (okay, I made that one up!) of pumpkin than "Hello! My name is pumpkin and I'm in your cookie."

All the nurses in the ER liked the cookies (and actually ask me quite often, now, if I made anything! I like that!) and Dr. D, one of my attendings (who just completed the Augusta Ironman, go Dr. D!) asked me for the recipe. I thought they were great cookies. They had a great fluffiness to them, which is sometimes hard to obtain in a snickerdoodle. They also still maintained a classic snickerdoodle flavor (even without my beloved cream of tartar!) with an extra fall taste to it. Will definitely be making these again! Thanks, Annie, for a great cookie!

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and
nutmeg. Whisk to blend and set aside. In the bowl of an electric
mixer, cream together the butter and sugars on medium-high speed until
light and fluffy, 2-3 minutes (I do about 5). Blend in the pumpkin puree. Beat in the
egg and vanilla until incorporated. With the mixer on low speed add in
the dry ingredients and mix just until incorporated. Cover and chill
the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking
sheets with silicone baking mats or parchment paper. Combine the sugar
and cinnamon for the coating in a bowl and mix to blend. Scoop the dough
(about 1.5 tablespoons) and roll into a ball - I just use my small cookie scooper. Coat the dough ball in the
sugar-spice mixture and place on the prepared baking sheet. Repeat
with the remaining dough to fill the sheets, spacing the dough balls 2-3
inches apart. Bake the cookies for 10-12 minutes, or
until just set and baked through. Let cool on the baking sheets about 5
minutes, then transfer to a wire rack to cool completely. Repeat with
the remaining dough. Store in an airtight container. Enjoy!